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Tuesday, May 04, 2010

Asparagus Risotto with Smoked Salmon

This risotto was kind of a spontaneous creation... Asparagus should be in season the entire year. I especially like green asparagus and this week, I felt like cooking something with it.

I used a basic recipe for risotto and added a little lemon juice and zest. While cooking the risotto, I cut the asparagus and steamed it for about 10 or 15 minutes (until done but still firm). Just before the risotto was done, I added the asparagus and a little creme fraiche. I topped each portion with smoked salmon and decorated it with crema di balsamico. The balsamico tastes great with this dish!

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About Me

I like:
libraries and bookshops or any place where I'm surrounded by books, yoga, milk froth, vanilla, coco, the smell of fresh bread, ovomaltine, cream, cheese (and cream cheese and ricotta and mascarpone...), long walks in the early morning, dinners with family and friends, cappuccino, guitarists, scarfs, all sorts of pasta dishes, herbs and spices, ice cream, the 80s... oh, and chocolate of course :-) Update: Peanut Butter